Mandarin Orange Cake

4.74 from 34 votes

Mom's Mandarin Orange Cake recipe with vanilla pudding, cool whip and mandarin oranges has been served at hundreds of family get togethers and church picnics!

Prep Time5

Cook Time30

Total Time35

Course: Dessert Recipes

Cuisine: American

Keyword: mandarin orange cake

Servings: pieces

Calories: 334kcal

Author: Deanne Frieders

Equipment

Ingredients

FOR THE CAKE

1 cup vegetable oil
1 box yellow cake mix
4 eggs
1 small can mandarin oranges with juice

FOR THE FROSTING

8 oz Cool Whip Whipped Topping
1 large can crushed pineapple undrained
3 oz package instant vanilla pudding

Instructions

TO MAKE THE CAKE
Heat oven to 350°F.
Grease a 9x13 cake pan using non stick cooking spray. Set aside.
Using a large bowl and hand mixer or stand mixer fitted with a paddle attachment, mix together oil, cake mix and eggs until well combined, about 2 minutes
Using a rubber spatula, gently fold the mandarin oranges into the cake batter.
Pour batter into your prepared cake pan.
Bake at 350 degrees for 30 minutes or until a toothpick or cake tester inserted in the center of the cake comes out clean or with crumbs. Let the cake cool completely.
TO MAKE THE FROSTING
In a medium bowl, combine Cool whip and dry pudding mix. Beat until blended. Add pineapple and fold in using a rubber spatula. Frost cake and refrigerate. Cut into squares to serve.

Video

Notes

Do not drain the mandarin oranges. The juice adds moisture and flavor to the cake.

Let the cake cool completely before frosting. If it’s warm, the topping will slide right off.

This cake gets better as it sits. The pineapple topping soaks into the cake, making it even more moist the next day.

Store covered in the refrigerator for up to 4–5 days.

Use Cool Whip (or whipped topping), not homemade whipped cream. It holds up better and gives the classic texture.

Make Ahead Tip

You can make this cake a day in advance, just keep it covered in the fridge until ready to serve.

Nutrition